Crispy Pickle Cheese Bites (Printable Version)
Tangy dill pickles stuffed with cheddar, breaded in seasoned panko, and fried golden for the ultimate crunchy bite.
# What You'll Need:
→ Main
01 - 18 dill pickle slices, about 1/4-inch thick
02 - 3.5 oz cheddar cheese, cut into 18 small cubes
→ Breading
03 - 1/2 cup all-purpose flour
04 - 2 large eggs
05 - 2 tbsp milk
06 - 1 cup panko breadcrumbs
07 - 1/2 tsp garlic powder
08 - 1/2 tsp paprika
09 - 1/4 tsp black pepper
→ For Frying
10 - Vegetable oil for deep or shallow frying
# How To Make It:
01 - Pat the pickle slices thoroughly dry with paper towels to ensure the breading adheres properly.
02 - Place a cheese cube on each pickle slice and sandwich with another pickle slice on top. Secure with a toothpick if needed.
03 - Set up three shallow bowls: one with flour, one with beaten eggs and milk, and one with panko mixed with garlic powder, paprika, and black pepper.
04 - Dredge each pickle-cheese bite in flour, shaking off excess, then dip into the egg mixture, and finally press firmly into the seasoned panko until evenly coated.
05 - Pour about 2 inches of vegetable oil into a heavy-bottomed pan and heat to 350°F.
06 - Fry the bites in batches for 1 to 2 minutes per side until golden and crispy. Remove with a slotted spoon and drain on paper towels.
07 - Serve warm with ranch or your favorite dipping sauce.
# Expert Suggestions:
01 -
- The crunch of panko against juicy pickle and melted cheese is dangerously addictive
- They come together fast enough to impress last minute guests without breaking a sweat
02 -
- Soggy breading almost always comes from not drying the pickles enough before coating
- Frying too many at once drops the oil temperature and turns everything greasy instead of crisp
03 -
- A candy thermometer takes the guesswork out of oil temperature and costs almost nothing
- Dusting the flour bowl with a little extra paprika gives the finished bites a warmer golden color